Boiled eggs
Hard or soft boiled eggs. One pot, one timer.
- Hands-on
- 3 min
- Total time
20 min, show breakdown
- Prep 1 min
- Cook 17 min
- Clean up 2 min
- Pans
- 1
- Ingredients
- 1
- Cost/serving
- $0.67
Per serving
- Calories
- 143
- Protein
- 13 g
- Fiber
- 0 g
- Net carbs
- 0.7 g
- Fat
- 9.5 g
High in (% Daily Value per serving): Selenium 56%, Vitamin B12 37%, Riboflavin (B2) 35%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, dairy-free, gluten-free, nut-free, soy-free.
Ingredients for 1
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
2 large eggs (100 g)
Same amount as: about 2 medium, about 2 jumbo.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 1 serving. Up to 8 eggs fit in a medium pot. Times stay the same.
Nutrition Facts
1 serving per recipe
Serving size 1 plate (100 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 143 | ||
| Total fat | 9.5 g | 12% | |
| Saturated fat | 3.1 g | 16% | |
| Cholesterol | 372 mg | 124% | |
| Sodium | 297 mg | 13% | |
| Total carbohydrate | 0.7 g | 0% | |
| Dietary fiber | 0 g | 0% | |
| Total sugars | 0.4 g | ||
| Net carbs† | 0.7 g | ||
| Protein | 13 g | 25% | |
| Vitamin D | 2 mcg | 10% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 138 mg | 3% | |
| Vitamin A | 160 mcg | 18% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin E | 1.1 mg | 7% | |
| Vitamin K | 0.3 mcg | 0% | |
| Thiamin (B1) | 0.04 mg | 3% | |
| Riboflavin (B2) | 0.46 mg | 35% | |
| Niacin (B3) | 0.07 mg | 0% | |
| Vitamin B6 | 0.17 mg | 10% | |
| Folate | 47 mcg | 12% | |
| Vitamin B12 | 0.89 mcg | 37% | |
| Magnesium | 12 mg | 3% | |
| Zinc | 1.3 mg | 12% | |
| Selenium | 31 mcg | 56% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Put the eggs in a pot. Cover with cold water by 2 cm.
Bring to a boil on high heat. Takes about 6–8 minutes.
When it boils, turn the heat to low and set a timer: 6 minutes for soft (runny yolk), 10 minutes for hard.
Done looks like: Small bubbles, not a rolling boil. Eggs should not rattle. Pour off the hot water. Fill the pot with cold tap water and leave 3 minutes.
Tap each egg on the counter, roll to crack all over, peel under running water.
Done looks like: Hard: yolk pale yellow all the way through. Soft: yolk liquid in the center.
Equipment
Medium pot with lid, about 2 L (2 qt) $15–35
What to look for
- Lid that fits snugly
- Thick base so it does not scorch
Skip: Glass lids that fog up are fine; copper is not needed.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Grey-green ring around the yolk | Cooked too long or not cooled. | Use the timer and the cold water step. Still safe to eat. |
| Shell sticks and takes egg white with it | Very fresh eggs peel badly. | Use eggs that are at least a week old. Peel under running water. |
| Egg cracks in the pot | Rolling boil knocks eggs together. | Turn heat to low as soon as it boils. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook until yolk and white are firm (hard-boiled, 10 minutes).